Be under no illusions -- working with butternut squash is a huge p in the b. That being said, this recipe makes a pretty awesome soup.
I actually made this soup once last year and was underwhelmed by how little meat it had (none). It just wasn't filling. Yet fall is here again and I found myself craving this soup as an appetizer or a light lunch. So let's revisit.
The recipe calls for crème fraîche, and I can't read or say "crème fraîche" without thinking of a South Park episode that P had me watch a while ago. Um, this:
Harris Teeter didn't appear to sell crème fraîche, but the word on the street is that you can make your own using some cream and buttermilk and a little time out on your counter. It can be used like sour cream, but unlike sour cream, it can also be whipped. I decided to leave the crème fraîche experiment for another day and use Greek yogurt, which is arguably more healthy but still makes the soup plenty creamy.
I also followed the shiitake mushroom suggestion, because seriously, what are black trumpet mushrooms?? The shiitakes have their own distinct flavor, but I couldn't help liking them paired with the butternut squash.
The results taste like you're slurping up a bowl of autumn.
Full disclosure: I am not posting a picture of my soup because it didn't look quite as creamy (and bright orange) as the soup shown on metrocurean. Sorry for being so self-conscious about my butternut squash!
As a side note, Jean-Georges has a new cookbook that is to be released shortly. I am hoping to acquire it and perhaps have it be a contender for the next cookbook club book. What? Yes, cookbook club. The subject of another, later post (that will blow your mind).